Allergen Management and Special Dietary Controls in Hospitality

Module 1: Allergen Risk and Governance

Allergic reaction versus intolerance and preference

Priority allergens and local disclosure expectations

Roles across culinary, procurement, service and management

Policy boundaries and prohibited assurances

Module 2: Ingredient and Supplier Information

Product specifications, labels and formulation changes

Supplier declarations and evidence review

Substitutions, emergency purchases and approval control

Central allergen register and version ownership

Module 3: Menu and Recipe Controls

Standard recipes and component-level mapping

Menu symbols, wording and disclaimer governance

Buffets, daily specials and verbal menus

Recipe change approval and communication

Module 4: Storage and Kitchen Segregation

Receiving and storage separation

Dedicated tools, cleaning and production sequencing

Oil, grills, fryers and shared-equipment decisions

Kitchen cross-contact risk assessment

Module 5: Guest Request Communication

Reservations, event orders and pre-arrival questions

Clarifying needs without diagnosing the guest

FOH-to-kitchen communication and read-back

Positive identification at pickup and table delivery

Module 6: Banquets, Buffets and Contract Catering

Function sheets and group dietary matrices

Buffet labels, utensil control and replenishment

Packed meals and client-site distribution

Last-minute changes and safe refusal decisions

Module 7: Reaction and Incident Response

Emergency escalation and staff role boundaries

Protecting the guest while medical help is activated

Food, label, recipe and service-record preservation

Notification, investigation and corrective action

Module 8: Allergen Control Simulation

Trace a request from booking through service

Challenge exercise involving an ingredient substitution

Control-gap audit and corrective-action priorities

Department briefing and implementation checklist